Get Some G’NOSH In Your Life
Here at G’NOSH we feel that the ways to use G’NOSH are endless, so this week we are paying homage to one of the five dips by giving you five top tips of how to enjoy the G’NOSH Muhumarra Spicy Red Pepper Dip in new and interesting ways.
- Marinate a fillet of white fish in a spoonful of the G’NOSH for a couple of hours. Bake in a tray with some cherry tomatoes, chopped courgettes, red onion and a green or yellow bell pepper sliced
- Top a flatbread with a layer of the Muhumarra Spicy Red Pepper Dip then top with some wild mushrooms and a thin layer of Mozzarella or Emental cheese and place under the grill for a few minutes until the cheese is melted
- Bake some sweet potatoes until the centre is soft and fluffy, cut in half and scoop out the insides into a bowl. Add a large spoonful of Muhumarra Spicy Red Pepper Dip and a small spoonful of butter and mash or put through a potato ricer until nice and smooth. Pop back into the potato shells and top with some grated cheese. Place under a grill for a few minutes until the cheese is melted and then serve with a side salad
- Place some chopped onions in a pan with a little olive oil and cook until softened with some crushed garlic. Add 2 tablespoons of crème fraiche to the mixture and some fresh or frozen garden peas. Add a spoonful of the G’NOSH to the sauce and cook through for a few minutes. Meanwhile cook some fresh pasta (we like spaghettini), drain and add to the pan with the sauce and stir through for a delicious vegetarian dish
- Make spicy baked eggs by heating a small tin of chopped tomatoes in a pan with a little drizzle of olive oil. Next add some roughly torn basil and a spoonful of G’NOSH and heat for a couple of minutes. Add half each of the mixture to two ramekins and then crack an egg on top. Bake for 10 minutes or until just set – serve with some crusty, fresh bread – perfect